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A French-style side with thinly sliced potatoes, cream, and a browned cheese topping, this Potatoes Au Gratin works well for family dinners, holiday meals, and special occasions.
Au gratin is a French cooking term used for dishes that are baked with a browned crust on top, often made with cheese or breadcrumbs.
In this version, Gouda and Gruyère melt into the cream for a rich, creamy sauce, while garlic and herbs add more flavor.
For more side dish ideas, try my Parmesan Herbed Potatoes or Brown Sugar Glazed Carrots.
What Makes This Recipe So Good
- Rich and creamy. Thinly sliced potatoes bake in a flavorful cream mixture with plenty of melted cheese for a creamy, cheesy side dish.
- Easy to prep ahead. You can get the ingredients prepped in advance, then assemble the potatoes when you’re ready to bake.
- Pairs with almost anything. Serve these au gratin potatoes with chicken, beef, seafood, or vegetables for a side dish that works with all kinds of meals.
Homemade Potatoes Au Gratin Ingredients
- Potatoes: Russet potatoes are a good option because they’re starchy and soften well when baked. Yukon Gold potatoes can also be used.
- Butter: Use unsalted butter so you can control the amount of salt in the dish.
- Heavy cream: Full-fat heavy cream works best. Half-and-half can be used instead, but the sauce will be a little thinner.
- Cheese: I use Gouda and Gruyère because they’re my favorite choices for this recipe. Monterey Jack or white cheddar are also good options and melt well in the gratin.
- Herbs: Thyme, chives, or rosemary all work well. Fresh herbs are great if you have them on hand, but dried herbs work too.
- Ground black pepper: Freshly ground black pepper gives the dish more flavor than pre-ground pepper.
*See the recipe card for full information on ingredients and quantities.
How to Make Au Gratin Potatoes
Step 1: Preheat the oven. Preheat the oven to 350°F.
Step 2: Slice the potatoes. Peel and wash the potatoes. Slice them very thinly, about ⅛ inch or 2-3 mm thick. Rinse the potatoes and keep them in cold water to prevent browning.
Step 3: Shred the cheeses and chop the herbs. Shred the cheeses, chop the herbs, and melt the butter.
Step 4: Mix and heat the cream. In a microwave-safe measuring cup or bowl, combine the heavy cream, minced garlic, herbs, melted butter, and black pepper. Cover with plastic wrap and microwave for 1 minute to infuse the cream with the flavors of the garlic and herbs.
Step 5: Butter the baking dish. Rub a large baking dish with butter. An 8 x 10-inch oval baking dish works well.
Step 6: Reserve the cheese for topping. Set aside ¼ cup of each cheese for the topping.
Step 7: Layer the potatoes. Stir the cream mixture well, then pour ¼ cup into the bottom of the baking dish. Add a layer of potatoes, followed by some of both shredded cheeses and another ¼ cup of the cream mixture. Repeat until you have 3-4 layers of potatoes. Pour any remaining cream over the top layer.
Step 8: Bake the potatoes. Cover the baking dish with foil and bake for 1 hour and 10 minutes. Remove the foil, top with the reserved cheese, and bake uncovered for another 20 minutes or so, until the cheese is golden brown.
Step 9: Rest, garnish, and serve. Remove the baking dish from the oven and let the potatoes rest for 5 minutes. Garnish with fresh herbs and serve.
Tips for the Best Au Gratin Potatoes
- Dry the potatoes well. Drain the sliced potatoes after soaking and pat them dry with a clean kitchen towel or paper towels before layering to avoid adding excess water to the cream mixture.
- Grate the cheese from a block. Freshly grated Gouda and Gruyère melt more smoothly than pre-shredded cheese.
- Overlap the potato slices slightly. Arrange them with a slight overlap in each layer so the potatoes, cream, and cheese are evenly distributed.
- Place the baking dish on a sheet pan. Set it on a rimmed baking sheet before baking to catch any cream that bubbles over in the oven.
Frequently Asked Questions
Russet potatoes are a good choice because their higher starch content helps create a creamy texture as they bake. Yukon Gold potatoes also work well if you prefer potatoes that hold their shape a little more.
Yes, but I recommend shredding the cheese yourself if you can. The best cheese for au gratin potatoes is one that melts well, and freshly shredded cheese tends to melt more smoothly. Pre-shredded cheese will still work when you’re short on time.
For this recipe, peel the potatoes before slicing them. This gives the finished gratin a smoother, more uniform texture.
Yes. A mandoline makes it easier to get consistently thin slices, especially when you need them about ⅛ inch thick. You can also use a sharp knife if you don’t have one.
Side Dishes You May Also Like
- Roasted Brussels Sprouts
- Cheesy Cauliflower Breadsticks
- Cheesy Broccoli Bites
- Smashed Sweet Potatoes with Herbs and Garlic
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Easy Au Gratin Potatoes
Ingredients
- 2 lbs. Russet potatoes, peeled and thinly sliced
- ¼ cup butter, melted (reserve 1 tbsp. for greasing the baking dish)
- 2 cups heavy cream
- 1½ cups Gouda cheese, shredded
- 1½ cups Gruyère cheese, shredded
- 4 large garlic cloves, minced
- 2 tsp. fresh thyme, chopped
- 1 tsp. fresh rosemary, chopped
- ¾ tsp. freshly ground black pepper
Instructions
- Preheat the oven to 350°F.
- Peel and wash the potatoes. Slice them very thinly, about ⅛ inch or 2-3 mm thick. Rinse the potatoes and keep them in cold water to prevent browning.
- Shred the cheeses, chop the herbs, and melt the butter.
- In a microwave-safe measuring cup or bowl, combine the heavy cream, minced garlic, herbs, melted butter, and black pepper. Cover with plastic wrap and microwave for 1 minute to infuse the cream with the flavors of the garlic and herbs.
- Rub a large baking dish with butter. An 8 x 10-inch oval baking dish works well.
- Set aside ¼ cup of each cheese for the topping.
- Stir the cream mixture well, then pour ¼ cup into the bottom of the baking dish. Add a layer of potatoes, followed by some of both shredded cheeses and another ¼ cup of the cream mixture. Repeat until you have 3-4 layers of potatoes. Pour any remaining cream over the top layer.
- Cover the baking dish with foil and bake for 1 hour and 10 minutes. Remove the foil, top with the reserved cheese, and bake uncovered for another 20 minutes or so, until the cheese is golden brown.
- Remove the baking dish from the oven and let the potatoes rest for 5 minutes. Garnish with fresh herbs and serve.
Notes and Recipe Tips
- Choose similar-sized potatoes when possible so the slices are easier to arrange evenly in the baking dish.
- If the cheese starts to brown before the potatoes are tender, loosely cover the dish with foil and continue baking until the potatoes are cooked through.
- The size and depth of your baking dish can affect the cooking time. A smaller, deeper dish may need more time, while a wider, shallower dish may cook faster.
